Jamaretti Cookies - Everyday Food with Sarah Carey
Are you ready to make a great cookie? Today's recipe is not only delicious and easy, but it makes a big batch, so it's perfect for sharing with all of your friends and family during the holidays. It's a "jamaretti" cookie (a.k.a. an amaretti cookie with a jam center) with a sugar glaze. These little treats are every bit as delightful as jam-filled thumbprints but take about half the time to make since they're sliced after baking (meaning you don't need a single cookie cutter to make this recipe). And since this dough can be prepped and frozen up to a week in advance, you can plan ahead for your next cookie swap! Happy holidays.
Sarah's Tip of the Day:
For a more evenly glazed cookie, drizzle glaze through a zip-top bag with the tip snipped off.
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INGREDIENTS
2 1/4 cups flour (spooned and leveled), plus more for work surface
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup sugar
1 stick unsalted butter, room temperature
2 large eggs
1/2 cup jam (apricot, blackberry, or raspberry)
1 cup confectioners' sugar
4 teaspoons whole milk
COOK'S NOTE
This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight.
DIRECTIONS
STEP 1
Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
STEP 2
Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
STEP 3
Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
STEP 4
Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)
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More Sweet Treat Recipes: http://full.sc/Q9cvnf
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Jamaretti Cookies - Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayfoodvideos
Видео Jamaretti Cookies - Everyday Food with Sarah Carey канала Everyday Food
Sarah's Tip of the Day:
For a more evenly glazed cookie, drizzle glaze through a zip-top bag with the tip snipped off.
Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt
---------------------------------------------------------------
GET MORE
Subscribe to Martha Stewart Living
Sign Up to Receive Video Recipes Daily
INGREDIENTS
2 1/4 cups flour (spooned and leveled), plus more for work surface
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup sugar
1 stick unsalted butter, room temperature
2 large eggs
1/2 cup jam (apricot, blackberry, or raspberry)
1 cup confectioners' sugar
4 teaspoons whole milk
COOK'S NOTE
This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight.
DIRECTIONS
STEP 1
Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
STEP 2
Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
STEP 3
Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
STEP 4
Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)
---------------------------------------------------------------
Get the Full Recipe: http://full.sc/1blFfH1
More Sweet Treat Recipes: http://full.sc/Q9cvnf
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails: http://www.marthastewart.com/edf
Like Everyday Food: http://www.facebook.com/EverydayFood
Follow Everyday Food: https://twitter.com/everydayfood
Everyday Food Pinterest: http://pinterest.com/everydayfood
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Jamaretti Cookies - Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayfoodvideos
Видео Jamaretti Cookies - Everyday Food with Sarah Carey канала Everyday Food
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